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Ravioli with pumpkin and ricotta, impossible to resist

Ravioli with pumpkin and ricotta

If you are looking for a really delicious first course of filled pasta then we recommend the pumpkin tortelli.

The first courses with pumpkin are a perfect choice for the autumn period. With their sweet note, in contrast to the rest of the salty ingredients, they are not suitable preparations for everyone, you must like the genre and above all you must love this vegetable.

Today we try the recipe for pumpkin and ricotta ravioli, they are on the tables throughout the period when the pumpkin is in season and not only, some prepare them even during the Christmas period. There are many versions, more or less of the Italian culinary tradition: for example, those we will make today should not be associated with pumpkin cappellacci , as well as with Mantua-style tortelli with mustard and amaretti .

Ravioli with pumpkin and ricotta
Ravioli with pumpkin and ricotta

How to prepare the recipe for pumpkin and ricotta ravioli

  1. First, prepare the pastry. Mix the two flours in a bowl, form a fountain in the center and break the eggs . Start kneading, first with a fork and then by hand, until you get a smooth and elastic dough.
  2. Let it rest wrapped in plastic wrap and in the meantime dedicate yourself to the filling.
  3. Cut the pumpkin into slices of a couple of centimeters, remove the peel and seeds and cook at 180 ° C for an hour or until the pulp is tender.
  4. Transfer to a food processor and once cold blend it with the ricotta.
  5. Season with Parmesan and nutmeg , season with salt and set aside.
  6. Roll out the dough very thin, by hand or with the help of the appropriate machine.
  7. On half of it you have piles of stuffing well spaced.
  8. Cover with the other sheet and seal the contact points well, making sure that as much air as possible comes out.
  9. Boil them in abundant salted water for 2-3 minutes.
  10. Meanwhile, melt the butter and flavor it with the sage .
  11. Spread the ravioli on the plates and season them.

We can guarantee that once you have tried this recipe you will no longer be able to do without pumpkin and ricotta tortelli.


Once cooked they should be consumed at the moment. However, you can freeze them as soon as they are made, raw, by placing them first on a tray and then, once hardened, inside ice bags.

Riproduzione riservata © - WT

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